Experienced Sous Chef (30+ Years)
Resume:
Garry Walton
Salisbury, NC ***47
******@*******.***
SOUS CHEF
Professional Summary
Dynamic and results-driven Sous Chef with 30+ years of experience leading high-volume kitchens and delivering exceptional culinary execution. Proven ability to drive consistently, elevate food quality, and optimize kitchen performance under pressure. Skilled in leading teams, streamlining operations, and executing high-quality dishes while maintaining strict food safety standards.
Key Skills
Kitchen Leadership • High-Volume Execution • Menu Production • Cost Control & Waste Reduction
Inventory Management • Staff Development • Food Safety Compliance (ServSafe) • Plating Excellence
Professional Experience
Elderwood (formerly Brookdale) – Latham, NY
Kitchen Supervisor / Assistant to Chef 2016 – 2026
• Directed and supported daily kitchen operations alongside the Executive Chef.
• Led kitchen operations independently, ensuring seamless service and execution.
• Executed high-quality meals with precision in portioning, consistency, and presentations.
• Prepared and refined sauces, soups, meats, and seafood dishes,
• Coordinated banquet production and large-scale meal service.
• Attended safety/staff meetings.
• Trained, coached, and motivated staff to improve performance and efficiency.
• Enforced strict sanitation and food safety standards.
• Planned and kept records of data sheets and other mandated forms. O’Nellie Café – Troy, NY
Kitchen Manager 2013 – 2016
• Oversaw and drove all back-of-house operations in a fast-paced, high-volume kitchen
• Created and executed menus and daily specials to boost customer demand
• Supervised and developed kitchen staff, improving team productivity
• Controlled food costs and minimized waste through strategic inventory management
• Streamlined kitchen workflows to increase speed and efficiency during service
• Coordinated and executed catering events with strong attention to detail
• Maintained full compliance with health, safety, and sanitation regulations NYS Harriman Campus (Contract) – Albany, NY
Kitchen Manager 2009 – 2013
• Managed high-volume food production across two busy cafeterias
• Led and trained staff in proper culinary techniques and food safety standards
• Planned and executed menus aligned with budget and customer needs
• Optimized inventory control to reduce waste and maintain cost efficiency
• Ensured consistent quality and presentation across all service periods Beff’s – Albany, NY
Kitchen / Front-End Manager 2003 – 2009
• Directed kitchen operations while maintaining seamless front-of-house coordination
• Recruited, trained, and supervised staff to build a strong team
• Maintained high standards for food quality, presentation, and service
• Resolved customer concerns professionally, enhancing guest satisfaction Bugaboo Creek Steak House – Albany, NY
Line Cook 2002 – 2003
• Executed menu items efficiently in a high-volume, fast-paced environment
• Maintained consistency and quality through strict adherence to recipes
• Supported team operations to ensure smooth and timely service Certifications
ServSafe Certified (expires 2028)• Food Worker Certification
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